沖繩香檸蛋糕
Shikuwasa Pound Cake

事前準備

• 牛油及雞蛋常溫放置後將蛋打成溶液

• 將自發粉篩好備用

• 焗爐170度預熱

• 蛋糕盆內放上牛油紙

• 將沖繩香檸皮薄薄批出再切成小粒

1. 無鹽牛油和砂糖一同攪勻至淺黃色。

2. 加入蛋溶液攪勻後放入沖繩香檸果汁，再攪至均勻。

3. 加入自發粉後用刮刀攪勻。

4. 將③倒進蛋糕盆內，放進已預熱焗爐焗25-30分鐘。

5. 用竹籤插入蛋糕再抽出來，沒有黏附粉漿便成。

6. 蛋糕冷卻期間，可預備裝飾用粉糖。將粉糖，沖繩香檸果汁攪勻待用。

7. 粉糖漿均勻地塗於蛋糕表面，灑上香檸皮後待凝固便完成。

Preperation:

• Bring the butter and egg to room temperature.

• Preheat the oven to 170°C.

• Line a pound cake mold with parchment paper.

• Carefully peel off the thin skin of the shikuwasa and roughly chop the peel.

Steps:

1. In a bowl, mix butter and sugar until it turns white.

2. Add the beaten egg to ① and mix well, then add the shikwasa juice and mix well.

3. Add pancake mix to ② and mix with a rubber spatula.

4. Put ③ in a pound cake mold and bake in the oven for about 25 to 30 minutes. (If you stick a bamboo skewer into the cake and the dough doesn't stick, it's done.)

5. Once ④ is no longer hot, mix the ingredients for icing together in a bowl to make icing.

6. Remove the cake from the mold, pour the icing over the cake, and place the shikuwasa peel on top. When the icing hardens, the cake is ready.